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Document IIF

Amélioration de la sécurité et de la qualité des fraises à l'aide d'eau électrolysée.

Enhancing the safety and quality of strawberries using electrolysed water.

Auteurs : TILLY P., BAILLY D., KIM C., et al.

Résumé

In the past decade, outbreaks of human illness associated with the consumption of fruits have increased in the world and many of these incidents were attributed to Escherichia coli, Salmonella, Listeria, Shigella, Bacillus, Aeromonas, Clostridium and Campylobacter. Many of these bacteria are naturally present in the soil and their presence on fresh produce is not rare. The Pathogen Reduction program of the US Department of Agriculture Food Safety and Inspection Service recommends antimicrobial treatments as a method for reducing or inactivating pathogenic bacteria in foods. The study was undertaken to determine the efficacy of electrolysed water as a non-thermal method to ensure the safety of strawberries and its effect on the quality of treated strawberries stored at 5 °C for up to 13 days. Results indicated that electrolysed water significantly reduced the E. coli O157:H7 on inoculated strawberries. Electrolysed water treatment also did not show any negative effects on strawberry quality when compared to a tap water treatment.

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Détails

  • Titre original : Enhancing the safety and quality of strawberries using electrolysed water.
  • Identifiant de la fiche : 2004-2865
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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